Stir together crushed cookies, espresso powder and coffee beans in medium-size bowl. Stir in melted butter until evenly moistened. Press mixture over bottom of 8 x 8 x 2-inch square baking pan.
Stir together espresso powder and milk in medium-size bowl. Add butter and 1 cup confectioners sugar; beat on medium-high speed until smooth. On low speed, gradually add remaining confectioners sugar, beating until incorporated. Beat in vanilla. Stir in chopped espresso beans. Spread over top of crust in pan. Refrigerate 30 minutes or until slightly firm.
Place chocolate in small bowl. Heat cream in small saucepan just until simmering. Pour over chocolate; stir until smooth. Let cool until 80 degrees F. Pour over filling in pan; spread out smoothly.
Microwave white chocolate in small microwave-safe bowl on high for 45 seconds. Stir. Microwave 30 seconds; stir until smooth. Transfer to small pastry bag fitted with medium writing tip, or small heavy-duty plastic bag; snip off corner. Pipe in parallel lines, 1/2 inch apart, across chocolate. Run tip of knife across white stripes, alternating directions with each pass, to form feathered pattern. Refrigerate until firm, 30 minutes. Cut into bars. Makes 30 bars.